Wattleseed damper

Wattleseed damper

By
From
Taste of Australia
Serves
6-8
Prep
10 mins
Cooking time
35 mins
Photographer
Stuart Scott

A highlight of my visit to the Wonga Wetlands near Albury was meeting Wiradjuri woman Leonie McIntosh, who has learned the traditional ways from her elders. She showed me a 2000-year-old rock mortar and pestle used to grind native spices like wattleseed. She likes to use these ingredients in a modern way and shared this recipe with me.

Ingredients

Quantity Ingredient
300g self-raising flour
1/2 teaspoon salt
3 teaspoons wattleseed
30g butter, diced
125ml milk, plus 1 tablespoon extra to glaze
125ml water

Method

  1. Preheat the oven to 220°C and line a baking tray with baking paper.
  2. Sift the flour and salt into a large bowl, add the wattleseed and mix well. Add the butter and rub in lightly with your fingertips. Combine the milk and water, make a well in the centre of the flour and pour in the liquid all at once. Mix quickly to make a soft dough.
  3. Turn the dough onto a floured surface, knead lightly and form into a 12 cm round. Place on the baking tray and glaze with the extra milk.
  4. Bake for 15 minutes then reduce the heat to 190°C. Bake for another 10 minutes, turn the damper over then cook for a further 10 minutes or until the damper sounds hollow when tapped.
  5. To serve, cut into thick wedges and dot with butter and a good dollop of honey, jam or a condiment of your choice.

Lyndey’s note

  • In order to get a stronger flavour from the wattleseed, infuse it in the milk and water mixture for an hour before use. Leonie recommends serving this with bush tomato butter, made by adding 2 teaspoons ground bush tomato (akudjura) to 250 g (9 oz) soft butter to combine. Leonie says that it adds a savoury flavour to the butter, similar to Vegemite.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
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